Vanilla Cashew Icing

Oct 30, 2012 ingredient topping

Vanilla Cashew Icing

Yield

1-1/2 cups

Prep Time

12h

Equipment Required

list special equipment here

Ingredients

1 cup cashews, raw

2 cups water, filtered

1 tablespoon vanilla extract

1⁄2 cup So Delicious coconut milk

1 tablespoon lemon juice

1 tablespoon Coconut Secret Coconut Nectar

Directions

Soak cashews in the filtered water for at least 12 hours.

After soaking, drain cashews and place them in the blender jar with all the other ingredients.

Process at high speed until completely smooth and creamy.

Notes

Leftover icing can be frozen until needed. Defrost in refrigerator.

Put icing in a squeeze bottle to make it easier to control when painting cookies.

Icing does not stay ‘white’ on cookies. It will soak in a bit, and act more as a glaze.

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